Ingredients
For the mackerel
- 2 fillets of mackerel per person
- 100g oats
- olive oil
- salt and pepper
- for the potato salad
- handful of new potatoes, cleaned but not peeled
- bunch of spring onions, chopped
- small bunch of dill, finely chopped
- small bunch of parsley, finely chopped
- ½ tsp. Dijon mustard
- salt and pepper
- extra virgin olive oil
For the horseradish cream
- 1 tbsp. fresh horseradish, grated
- ¼ tsp. Dijon mustard
- 200ml crème fraiche
- small bunch of chives, finely chopped
- ½ lemon, juiced
- salt and pepper
Method
For the horseradish cream
- Mix all of the ingredients together. Taste and adjust the seasoning accordingly. Leave this in the fridge until needed.
For the potato salad
- Cook the potatoes in salted water for about 15-20minutes depending on the size (You want to keep a small bite in the potatoes don't cook them until they fall apart). Once they are cooked, strain them and allow them to cool slightly.
- While they are still warm add enough extra virgin olive oil to bind them. Then add the remaining ingredients. Season well with salt and pepper. Keep this to one side while you cook the mackerel.
For the mackerel
- Season the fish with some salt and pepper. Place the oats on a plate, put the mackerel skin side down in the oats.
- Heat a pan, when the pan is hot, add a little oil and then the mackerel skin side down. Cook them for about 2 minutes. Turn off the heat and turn the fish over. There will be enough heat in the pan to continue cooking the fish. Add some lemon juice to the pan.
To serve
- Place a spoon of the warm potato salad in the centre of the plate. Put a teaspoon of the horseradish cream each side of the potato salad. Place the mackerel on top of the potato..
